Pinkberry to open in Park Slope on July 20th

HOLY. CRAP. Did you know that "Pinkberry" isn’t just your Midwestern aunt’s cutesy name for her lower lady bits? TRUE STORY. It's also the name of a Cali-based chain of frozen yogurt joints. FRO YO. YOU KNOW, YO? Ok. That is the last time I will call it that. Stupidest snack name ever.

As Erica mentioned in her April Pinkberry-tingling post about the current state of Park Slope frozen treats, this summer Park Slope residents are getting a Pinkberry of their very own--on July 20th to be exact.

I recently had a brief chat with Pinkberry’s Director of East Coast Operations Pete Casey, and he told me that in the weeks leading up to the opening on 7th Ave and Garfield they'll be stopping by local businesses to hand out samples of their frozen yogurt. By the 19th they will be hosting a friends & family opening from 6-10pm where the public can try a small version of their frozen yogurt with a topping. The next day, they'll officially open.

Click to read more ...

This Celebrate Brooklyn Food Menu Will Rock Your Face Off

Oh, where to begin?

We here at FiPS have been granted exclusive preview access to the food menu that Tom Kearney, the chef at The Farm on Adderley in Ditmas Park, has prepared for Celebrate Brooklyn. I am so damned excited to eat this delicious food that I feel like I'm going to...well, I don't know exactly what I might do, but whatever it may be, it's definitely a manifestation of the fact that I am spectacularly excited.

In case you haven't left the Slope in several years, you might not know the one of the best reasons to get on an outbound Q train is to go to Ditmas Park and eat at The Farm on Adderley.  The food isn't just local, sustainable and thoughtfully prepared -- it's also magnificently delicious.  Fortunately for you, The Farm is in charge of the menu for Celebrate Brooklyn going on the second year in a row, so Slopers can stay in the 'hood and eat this mouthwatering fare.

Click to read more ...

The Dog Days of Summer

Let's get one thing clear. Four dollars for a hot dog is friggin' ridiculous. Luckily, I'm a semi-privileged white male with no sense of economic smarts, so I often find myself having a dog or two at Bark. This Saturday, they’re expanding their reach beyond Park Slope, returning to Brooklyn Bridge Pier 6 and heading to Manhattan for the first time with a stand at The High Line. The High Line locale works out great, as tourists are TOTALLY cool with paying four dollars for a hot dog.

Click to read more ...

A FiPS Guide to Great GoogaMooga Fooda

It's Great GoogaMooga week, bitches! To prepare you for the upcoming 2-day food, wine and music orgy festival, we here at FiPS are going to be talking about it nonstop from now 'til Saturday.

Yeah, motherfucker! Are you ready to stuff your face, GoogaMooga style? Good luck with that. If you're spending next weekend at the Great GoogaMooga Festival, the two-day Prospect Park event dubbed as "an amusement park of food & drink," you're obviously not doing so for the music. It's all about the food. I mean, sure there's a James Murphy DJ set and a performance by The Roots -- but Hall & Oates as a headliner? That shit's LAME (Ed note: Some of your fellow FiPS writers would disagree, Shawn).

Maybe you were one of those lucky enough to score a free ticket to the event. Maybe you even forked over dough via Craigslist to get your hands on one. If so, you'll have access to food & drink from 75 food vendors, 30 brewers & 30 wine makers. Whether you'll have to wait in ridiculous lines over & over again is yet to be seen. Personally, I'm assuming CLUSTERFUCK.

At this point, if you weren't able to score a ticket, you do have the option of spending that extra $250 you have lying around on an ExtraMooga pass. With it, you get VIP access to as much food & drink as you can handle, alongside events such as a discussion about food & music with Ruth Reichel, Aziz Ansari, James Murphy and David Chang, and multiple Q&A's with Anthony Bourdain. There's even a Gatsby-themed brunch.

Click to read more ...

The Divisiveness of Artisanal Mayo

Sam Mason / Photo by Melissa Hom, Grub Street

Let's say you're this hotshot chef. You've got a degree from Johnson & Wales. You've been a pastry chef at wd-50. You've had a hip restaurant in SoHo AND opened a bar in Williamsburg. You've got your own show on IFC where you serve dinner to indie bands -- a show that you claim to have landed because the creators googled "tattooed hipster chef." You've set up a booth at Smorgasburg where you sell artisan mayo.

What's the next logical step?

OBVIOUSLY it's to further your artisanal mayo empire by opening a storefront/kitchen lab in Prospect Heights & calling it "Empire Mayonnaise."

Click to read more ...